Eggplant Spring Rolls
A fresh healthy appetizer or snack!
My Notes:
Servings:
Ingredients
- 2 Chinese or Japanese eggplants
- 2 tablespoon(s) sesame oil
- salt & pepper to taste
Filling 1:
- 1 cup alfalfa sprouts
- 1 cup red cabbage shredded
Filling 2:
- 1/4 red bell pepper
- 1/4 orange bell pepper
- 1/4 yellow bell pepper
- 1/4 green bell pepper
- 1 cup enoki mushrooms
Sauce 1:
- 2 teaspoon(s) dijon mustard
- 2 tablespoon(s) rice vinegar
- 1 tablespoon(s) agave or maple syrup
- 2 tablespoon(s) apple juice
- salt & pepper to taste
Sauce 2:
- 1 tablespoon(s) soy sauce (gluten-free if preferred)
- 1 tablespoon(s) rice vinegar
- 1 teaspoon(s) brown sugar
- 1 tablespoon(s) apple juice
Instructions
- Thinly slice the eggplant lengthwise using a mandoline or a sharp knife.
- Heat the sesame oil in a large skillet and layer the eggplant slices in a single layer, sprinkle with salt and pepper, and cook for 1-2 minutes on each side. Transfer to a plate. Work in batches if necessary.
- To assemble, lay an eggplant slice on a flat surface and place Filling 1 or Filling 2 on top at one end of the eggplant slice. Now tightly roll up the eggplant, keeping all the vegetables inside. Repeat with the remaining eggplant slices and fillings.
- Now make the sauces by mixing the sauce ingredients together in two separate bowls. Serve the eggplant rolls with the two sauces.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 144kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 290mg | Potassium: 463mg | Fiber: 5g | Sugar: 11g | Vitamin A: 797IU | Vitamin C: 56mg | Calcium: 30mg | Iron: 1mg
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